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Blanquette de Veau

Blanquette de Veau image
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(Serves 4 to 6)

2 lb. young white veal (cut in pieces for stewing)
1 T. flour
Butter the size of a walnut
1 to 2 onions
2 c. veal liquid
1 to 2 carrots
2 egg yolks
Salt and pepper
Small piece of butter
2 sprigs parsley
1 tsp. lemon juice or vinegar
Enough water almost to cover
A few mushrooms (if desired)

Put veal in saucepan with onions, carrots, salt, pepper, parsley and water. Simmer tightly covered, until tender (about 2 hours). In another saucepan, blend butter and flour well, gradually adding liquid veal was cooked in. Simmer down until reduced about 1/4.

In a bowl, mix together well egg yolks, butter and lemon juice. Add hot reduced liquid gradually. Stir over gentle heat until thick. Add veal pieces (which have been kept hot), but not the vegetables. Add mushrooms. Serve with rice.

Preparation time about 2 1/2 hours.

Veal With Sherry and Mushrooms

Veal With Sherry and Mushrooms image
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(Serves 4)

1/4 c. flour (sifted)
1 c. chicken broth or bouillon
1/4 tsp. nutmeg
1/2 c. sherry
1 tsp. salt
1/4 1b. fresh mushrooms
1 1/2 1b. boneless veal stew meat
1 t. instant minced onion
1 T. parsley (finely chopped)
4 t. butter or margarine
Hot cooked rice

Combine flour, nutmeg, salt. Dredge veal in flour mixture and brown in hot butter. Add broth, wine, mushrooms and onion. Cover and simmer until meat is tender; about 1 hour. Just before serving, sprinkle with parsley. Serve over hot cooked rice.

VEAL VICTOIRE

VEAL VICTOIRE image
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1 1/2 1b. veal steak (3/4 inch thick)or cutlets chops to serve 4
1/4 tsp. garlic salt
Dash pepper
1/4 c. pimiento strips
3 t. butter or margarine
1 tsp. grated lemon peel
1/2 small onion (chopped)
1 can (17 oz.) peas
2 tsp. parsley (minced)
1 T. corn starch
1/4 tsp. crumbled thyme
2 t. water
1/4 tsp. crumbled rosemary
1 tsp. lemon juice

Brown meat on both sides in the butter. Add onion. Saute, until onion is tender. Sprinkle parsley, thyme, rosemary, garlic salt, pepper, pimiento and lemon peel over meat, and pour in liquid from peas. Cover; simmer until meat is tender, about 30 minutes. A serving time add peas and heat, covered, until peas are hot. Thicken with corn starch mixed with water; stir in lemon juice. Serve immediately.

(Serves 4)

VEAL STEAK GRATINE

VEAL STEAK GRATINE image
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1 1/2 lb. veal steak from leg (thick)
2 t. parsley
Fine bread crumbs
3 t. bacon (chopped)
1/2 c. chicken consomme'
2 shallots (chopped)

Put meat in shallow dish. Cover with bacon, shallots, parsley, salt, and crumbs and 1/2 c. consomme. Bake at 300 degrees for 1 1/4 hours or until tender and browned. Baste, adding more consomme' if necessary. Garnish with parsley and lemon.

HONEY-JUICED CHICKEN

HONEY-JUICED CHICKEN 	 image
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1 broiler-fryer (cut in serving pieces)
1/2 c. honey
1/2 c. raisins
1 c. pancake mix
1/2 tsp. pepper
1 tsp. salt
6 oz. frozen orange juice
1/4 c. shortening or salad oil

Coat chicken pieces in mixture of dry ingredients. Brown in shortening in frying pan. Put in baking dish and pour mixture of orange juice, honey and raisins over chicken. Bake at 350 degree for 1 hour.

CHICKEN-BROCCOLI SUPREME

CHICKEN-BROCCOLI SUPREME image
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(Serves 8)

1 pkg. (5.5 oz.) Betty Crocker noodles Romanoff
2 C. cooked chicken (cut in good size pieces)
2 t. butter
Pimiento (chopped) for color
1 c. chicken broth (about 2 T.)
1 can cream of mushroom soup
1/3 c. slivered almonds
1 pkg. frozen chopped broccoli

Cook noodles as pkg. directs. Stir in butter, broth, mushroom soup, and sour cream-cheese mix inside pkg. Let broccoli defrost so it can be separated, but do not cook. Mix all ingredients together and put in casserole. Bake covered for 25 minutes at 350 degrees.

RAISIN LAMB CURRY

RAISIN LAMB CURRY image
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1 T. curry powder
1 (14 oz.) can chicken broth
1 t. butter
1 tsp. garlic salt
1 medium onion (sliced)
1 1/2 T. corn starch
2 medium stalks celery (sliced)
2/3 c. seedless raisins
2 t. water
1 1/2 lb. boneless lean lamb

Stir curry, butter, onion and celery together in saucepan. Cover and cook over moderate heat a few minutes until vegetables are wilted. Add lamb cut in small cubes, broth and salt. Cover tightly, simmer till meat is tender (1 to 1 1/2 hours). Add raisins and corn starch blended with water. Cook slowly 15 minutes longer. Serve with plain or Persian rice.

ROAST LAMB MEXICANA

ROAST LAMB MEXICANA image
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1 leg of lamb
2 coves garlic
1 t. oregano
1 pinch cumin
2 t. vinegar
3 t. oil
Salt and pepper

COLD SAUCE:
2 c. tomato puree'
2 t. onion (minced)
1 t. vinegar
2 t. oil
1 tsp. oregano (rubbed between hands)
Salt and pepper

Roast - Make a paste of the garlic,mashed oregano and cumin.
Insert into slits made with a sharp pointed knife in the lamb. Season and pour vinegar and oil over meat. Let stand overnight. Roast uncovered at 300 degrees to 350 degree 30 minutes per lb.

Cold sauce - Mix sauce ingredients well. Add chopped, peeled green chilies as desired. Be careful; they are hot. Serve sauce cold with hot lamb.

This sauce is also delicious with hamburger.

LAMB RIBLETS

LAMB RIBLETS image
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2 lb. lamb riblets
1 1/2 tsp. curry powder
1/2 c. soy sauce
1/2 tsp. garlic salt

Pour marinade over 2 lb. lamb riblets. Marinate at least 1 hour. Bake at 350 degrees for 1 hour until brown; turn in marinade once or twice while baking. This marinade with 2 T. salad oil added is excellent for lamb or beef shish kebab or chuck steak cooked on an outside charcoal grill. The longer the marinating, the more tender the meat.

LAMB DIJON

LAMB DIJON  image
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1 leg of lamb (boned and tied)
1 tsp. rosemary (crumbled)
1 t. salad oil
1/3 c. Dijon mustard
1 t. lemon juice
1 t. soy sauce
Salt and pepper
1/4 tsp. garlic salt
Thyme (optional)
1/4 tsp. ginger

Mix mustard, soy sauce, garlic salt, ginger, rosemary, oi1, lemon juice, salt and pepper and cover the lamb with this mixture. Let stand for a few hours. Cook lamb in moderate oven until interior reaches 150 degrees. This is about 2 hours, depending on your oven!

Serve with Spinach Rockefeller followed by a salad and fruit for dessert.